maintaining folding knife super steels used for food prep...

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Aug 12, 2012
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I have about a dozen or more knives that I use in various rotations but some will sit for months in a wood box without seeing much use. All my knives will be used to cut food occasionally in addition to other misc cutting tasks around the house and such. I have a couple of ZT knives with DLC (diamond like carbon) coating and would like to preserve the coating for as long as possible. In fact I like the new look of all my knives, one of which is bead blasted. Most are in the "super steel" category like s30v. I have heard that Renaissance Wax is a good preservative and protects from rust and minor scratches. But it contains contaminants that are not really compatible with food preparation and consumption.

I was wondering if it would not be a good idea to use food quality oils like olive oil or rice bran oil on my knife blades or would these oils turn gunky or attract mold or bacteria that might not be healthy for use with food to be consumed. I think butcher block oil is cotton seed oil. Perhaps that might be a good choice. Anyone have any suggestions here, or should I just keep them dry and not worry about it since they are good stainless steels.

I guess the thing that made me think of this is that every knife maker seems to emphasize that while their knives are stain resistant they are not stain or rust proof as a disclaimer when they sell them. Some more so than others but even s30v or Elmax will rust eventually given half a chance.
 
Just dry the blades.
I don't oil any of my stainless blades pretty much ever, and they aren't rusted.
And I have enough knives that many of them won't get used that often.
Even good old carbon steel doesn't rust that quickly.
 
Also use mineral oil, and food preparation in the forest without problems.
 
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